1kg pork loin sliced very thin
200g black forest ham
1 cup balsamic vinegar
3 cups chopped mushrooms
1.Wrap the thin slices of pork with the black forest ham and apples;
2. Bake it for about 25 minutes on 200C, using the convection mode;
3. Remove all the pork from the baking dish and put the baking dish on the stove top on high;
4. Add some olive oil and fry the mushrooms until they are brown, then add the balsamic and let cook for 5 minutes, then add the mascarpone and stir it;
5. Put the pork back on the baking dish and serve it.
I recommend to serve with creamy polenta or with mash potatoes.
Recipe for the creamy Polenta:
2 litters of stock
2 cups of polenta
4 tbsp mascarpone
1 tbsp salt
Let the stock and salt to a boil, then add the polenta slowly and stir for about ten minutes. When it's ready add the mascarpone. Let it cool down for ten minutes before serve.